Gastronomixs

Home-made mustard

Home-made mustard is just as good... possibly even better!

Creation by Bas van Kranen, Bord’Eau* restaurant, Amsterdam, the Netherlands.

Home-made mustard

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Ingredients

700

g

yellow mustard seeds

30

g

mustard powder (Colman’s)

1.8

litre

water

½

litre

white balsamic vinegar

30

g

salt

100

g

sugar

Preparation method

  • Put all the ingredients in a thermoblender and blend finely at 36°C.
  • Leave the mixture to rest for at least three weeks to allow the flavours to infuse.
  • Store in air-tight pots in a cool place. 

Serving suggestions

  • Create variations on this mustard; add dried black olives in the ratio 1:1.
  • Use in a bread composition instead of butter.
  • As an ingredient in a variety of soups, sauces, and dressings. 

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